Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    eggs well beaten; mix with a spoon and make into small balls. Lay them on tins covex-ed with- white paper; set two inches apart and bake them about fif- teen minutes. Watch them closely, for they are apt to burn. Chocolate Caramels.—(N. Y.)—Half a pound of chocolate, three-quarters of a cup of milk, two cups of sugar, one cup of molasses, a piece of butter the size of an egg; boil half an hour. Try them in cold water, and if they are hard spread them on buttered pans, and when nearly cold, cut them in squares. Another. Half a pound of Baker’s chocolate, three tumblerfuls of brown sugar, two tumblerfuls of mo- lasses, a piece of butter the size of a butternut, two tablespoonfuls of cream. Boil the sugar and molasses half an hour. Add the other ingredients and boil half an hour longer. Flavor with vanilla, etc. Geneva Molasses Candy.—Put one spoonful of but- ter, one cupful of sugar, and two spoonfuls of water into a kettle. When it just boils, add half a cup of molasses. Boil about fifteen or twenty minutes, or longer, according to test. Add nutmeats just before turning on to buttered tins, and spread it as thin as possible. Try it.